Khichdi is a staple food in India. In every household once in a week Khichdi is prepared. So, let’s make the Khichdi more tastier by adding Kadima (Pumpkin) to it, This is the way actually Khichdi is prepared in Bihar and Bengal specially during summer season because it is a very comforting lunch in hot summer days as it keeps stomach cool and when accompanied with raita , it becomes more soothing for stomach also Kadima makes Khichdi a lot more tastier.
So, let’s get started.
Rice one cup
Moong dal half cup
Chopped half medium sized onion
Half chopped tomatoes
Black mustard seeds
Chopped green chili
Dry red chili
Salt for taste
Half tbsp sugar
Chop pumpkin( Kadima) In small size.
Take a cooker, add oil and add black mustard seeds, Cumin seeds, dry red chili and green chili.
Add chopped onion, tomatoes and pumpkin to it.
Add Turmeric powder, pinch of garam masala, salt for taste, Sugar half tbsp, dry coriander powder.
Add washed rice and moong dal to it. Mix properly and on a low flame cook for two minutes.
Add water and cook on a medium flame in the pressure cooker like usual khichdi.
After 5-6 whistle turn off the stove.
Pumpkin Khichdi is ready.
Serve with raita. Pickle, Papad, any vegetable curry. Ghee and green chutney.